Banana Bread
The gluten free banana bread recipe is a great way to enjoy a delicious snack without worrying about dietary restrictions. The recipe is easy to make and tastes fantastic. The bread can be stored at room temperature for up to three days, or it can be stored in the refrigerator for up to five days.
Ingredients
- 1 nonstick cooking spray
- 4 medium very ripe bananas mashed
- 2 tbsp olive oil
- 1 cup low-fat buttermilk
- 2 egg whites
- 1 tsp vanilla extract
- 1/4 cup Splenda Sugar Blend
- 2 cups gluten-free baking mix
- 3 tbsp ground flax seed
Instructions
- Start by preheating your oven to 350 degrees F. Then, line a loaf pan with parchment paper and set it aside.
- In a large bowl, combine the mashed bananas, buttermilk, olive oil, and sugar. Stir until the ingredients are well combined.
- In a separate bowl, combine the gluten free flour, baking soda, baking powder, and salt. Stir until the ingredients are well combined.
- Add the dry ingredients to the wet ingredients and stir until everything is well combined. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool for a few minutes before slicing and serving. Enjoy!